Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Garlic cloves -- peeled
1 tb Lemon juice or wine vinegar
2 Egg yolks -- at room
Temperature
1 1/2 c Olive oil -- at room
-temperature
2 dr Cool water -- a few drops
Salt -- to taste

Put a few drops of cool water and a few drops of lemon juice or
vinegar in a mortar with the garlic. Mash garlic well. Add raw egg
yolks and blend. While stirring tirelessly in the same direction, add
olive oil very gradually. Blend in additional lemon juice or
vinegar. Salt to taste. This recipe makes 1 1/2 cups of sauce.
Comments: All-i-oli is easy to make providing certain rules are
observed, rules equally applicable to mayonnaise. The ingredients,
particularly the olive oil, must be at room temperature. The oil must
be be added very gradually and the sauce must be stirred in the same
direction all the while. All-i-oli will keep several days under
refrigeration. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
Published by Bantam Books, Inc. (c) 1969 Recipe formatted for
MasterCook II by Joe Comiskey JPMD44A on 01-17-1995

Recipe By : Barbara Norman - "The Spanish Cookbook"

From: Dan Klepach Date: 06-10-95 (159) Fido:
Cooking

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